Candied Ginger Cookies

Our customer, Karen Hansen, sent this recipe in. It is one of her favorites.

Yield: 48 cookies
Collections: Cookie Dessert Snack

Featured Ingredients

Cream of Tartar, also known as tartaric acid, has an astringent quality and gives food a tartness. Tartaric acid powder is commonly used... Size Options
$6.99 Glass jar, 1/2 cup (wt. 3.7 oz)
Grated ginger root has a sharply sweet, warm flavor that’s called for in both sweet and savory recipes around the world. We grind our... Size Options
$5.99 Glass jar, 1/2 cup (wt. 1.8 oz)
Vanilla is indigenous to Mexico, so good Mexican beans are often considered the finest of all vanillas. Mexican Vanilla Extract has an... Size Options
$23.99 Bottle, 4.5 fluid ounce
Dried, crystallized ginger root makes a delicious snack or addition to baked goods or trail mix. These handy nibs are already cut small,... Size Options
$6.99 Glass jar, 1/2 cup (wt. 3.0 oz)

Candied Ginger Cookies Recipe

Preparation Instructions

Beat butter with mixer on medium speed for 30 seconds. Beat in 3/4 cup sugar, brown sugar, cream of tartar, baking soda, salt and ground ginger until combined. Beat in eggs and vanilla. Add flour and crystalized ginger. Cover and chill for 1 hour or until dough is easy to handle.

Preheat oven to 375 degrees. Shape dough in 1 1/4 inch balls. Roll in sugar. Place balls 3 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or till lightly browned. Cool on wire rack.

Yield: 48 cookies

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1 Comment

jo p

Yes, however, I felt that 1/2 cup of candied ginger was not enough because i could not taste the candied ginger. I would add at least a cup of candied ginger. Also, once the cookie was cooked there was no sugar left on the top of the cookie as it was in the picture. The cookie tasted good.